Salmon Salad with Simple Dijon Vinaigrette
Simple Dijon Vinagrette
2 tablespoons Twisted Aged 25 Year Style, Barrel-aged Balsamic Vinegar
1 tablespoon Twisted Olive Traditonal Extra Virgin Olive Oil
1 teaspoon Dijon mustard
Salt and pepper to taste
Combine the vinegar, mustard, salt, and pepper in a bowl. Whisk in the olive oil until smooth.Simplified Herb-Crusted Salmon
Salmon Salad
4 salmon fillets (6 ounces each)
2 tablespoons olive oil
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil (substitute Twisted Olive Basil Olive Oil?)
Salt and pepper to taste
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon fillets on the baking sheet. Drizzle with olive oil and sprinkle with parsley, basil, salt, and pepper. Bake for 12-15 minutes or until cooked through.Simplified Salad
4 cups mixed baby greens
1 cup cherry tomatoes, halved
1/2 cup pitted and halved Kalamata olives
1/4 cup sliced red onion
4 hard-boiled eggs, peeled and quartered
4 ounces haricots verts or other thin green beans, trimmed and blanched
Combine the greens, cherry tomatoes, olives, and red onion in a large bowl. Top with the cooked salmon, eggs, and green beans. Drizzle with the simplified vinaigrette.